Picadinho is said to have reached the bohemian neighborhood of Lapa, in Rio de Janeiro, from the Portuguese hands of the Madeira archipelago, where it is still a traditional dish based on beef cubes fried in olive oil and butter, seasoned with bay leaves and garlic, and served only with French fries.
Then the dish became “coqueluche” (using a term from the time, indicating a sort of fever!) among wealthy night owls, extending to bars and restaurants across the country, gaining accompaniments like fried plantains, beans, fried eggs, rice, collard green sausage, vinaigrette, fried pumpkin depending on the place and the cook’s creativity.
It can be made with beef, pork, and even chicken.
This is the classic version with beef cubes (the most commonly used cuts are alcatra, coxao, acem, and patinho) and served with rice.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef (lean)
- 2 onions
- 3 cloves garlic
- 3 tomatoes
- 4 cups water
- as needed parsley
- as needed salt and pepper
- as needed olive oil
Steps
In a pan, add the oil and heat on high.
Add garlic and onion, and sauté for 3 minutes, or until golden brown.
Then add the beef gradually, frying on all sides, for about 10 minutes.
Season with salt and pepper, add water and tomatoes.Stir and cook over low heat for 40 minutes or until the meat is tender.
Remove from heat and serve with chopped parsley.
You can also decide to cook it with a pressure cooker to halve the cooking time.
FAQ (Questions and Answers)
Are Central American (and Filipino) Picadillo and Picadinho the same dish?
No, Picadillo is a Cuban beef stew made with ground meat, tomatoes, olives, and raisins.
It is also used as a base for chili.
